Serves 1 / A restaurant-quality entrée you can make for dinner tonight (it’s easily doubled for two). Sea bass, also called Patagonian toothfish, has a remarkably buttery flavor. Ingredient tip: If you can’t get it fresh, substitute another type of white fish, such as haddock, cod, turbot, or flounder.
1 1/2 tablespoons finely diced onion (40 grams)
1 tablespoon small capers, rinsed and drained (about 20 grams)
Extra-virgin olive oil
Juice of 1 lemon or lime
1 tablespoon chopped fresh parsley
6 ounces fresh sea bass or seasonal fresh white fish (200 grams), skin removed
4 cherry tomatoes, halved
1. In a small bowl, mix onion, capers, a little olive oil, lemon or lime juice, parsley, and pepper to taste. Cut avocado pulp into small cubes; mold into a triangular or round shape on a serving plate.
2. Sprinkle fish with salt and pepper. Brush a grill or grill pan with olive oil and preheat to medium-high. Cook fish until opaque throughout, 8–10 minutes. Serve on avocado, decorated with onion-caper salad and cherry tomatoes.
PER SERVING: 377 cal, 48% fat cal, 21g fat, 3g sat fat, 70mg chol, 35g protein, 17g carb, 8g fiber, 384mg sodium